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A cut gluten-free Margherita pizza on a cutting board.

Thin and Crispy Gluten-Free Pizza Crust

  • Author: Alexandra Stafford
  • Total Time: 3 hours 7 minutes
  • Yield: two 12-inch pizza rounds
  • Diet: Gluten Free


Adapted from the recipe on the back of the King Arthur Flour Gluten-Free Pizza Flour bag.

If you’re looking for the mushroom- and kale-topped gluten-free pizza, find it here

Important Notes:

  • This recipe is specifically formulated to work with KAF gluten-free pizza flour. It very likely will not work with other varieties of gluten-free flour without making adjustments to the amount of water. You can order this flour online or find it in your grocery store — I’ve seen it at Hannaford’s and other supermarkets.
  • Note: KAF’s gluten-free flour uses gluten-free wheat starch, a common ingredient in gluten-free foods. You can read more about it on the National Celiac Association’s website, which says: “Wheat starch is simply a starch made from the processed endosperm of the wheat grain. Gluten-free wheat starch has had the gluten (a protein) washed out to a trace level, making it safe for people on a gluten-free diet.” That said, if you have a wheat allergy, you should avoid products containing wheat starch.
  • Please invest in a scale before attempting this recipe. You will not be measuring accurately if you use measuring cups and spoons, and in turn, you will not be able to troubleshoot in a meaningful way should the recipe not work out for you.
  • Salt: If you are using Morton Kosher salt or fine sea salt, use half as much by volume (or the same amount by weight). 
  • Lukewarm water: To create lukewarm water, combine 1/4 cup (56 g) boiling water with 1 cup (228 g) room-temperature or cold tap water. 


No-Cook Tomato Sauce 

I have not published this recipe elsewhere on my blog. It’s included in Pizza Night, which is available for preorder now (🎉🍕).

Makes 1 quart

  • 1 garlic clove
  • 28-oz can peeled San Marzano tomatoes, such as La Valle or Bianco Di Napoli
  • 1 to 1.5 teaspoons Diamond Crystal kosher salt (or half as much Morton or sea salt)
  • 3 tablespoons extra-virgin olive oil

Place the garlic in a food processor and purée until smooth. Add the tomatoes, 1 teaspoon of the salt, and the olive oil, and purée until smooth. Taste. Add the remaining 0.5 teaspoons salt if desired. Purée again. Transfer to a storage jar and keep in the fridge for at least one week.


For the dough:

  • 2 1/3 cups (233gKing Arthur Gluten-Free Pizza Flour, see notes above
  • 1 tablespoon (1315 g) granulated sugar
  • 2 teaspoons (78 g) instant yeast
  • 1.5 teaspoons (6 g) Diamond Crystal kosher salt, see notes above
  • 1 1/4 cups (284 g) lukewarm water, see notes above
  • 1 tablespoon (13 g) extra-virgin olive oil
  • rice flour or more gluten-free flour for dusting

For the Margherita pizza:

  • gluten-free flour for dusting
  • extra-virgin olive oil
  • 3 tablespoons no-cook tomato sauce (see recipe in the notes above)
  • 3 ounces low-moisture whole milk mozzarella, pulled into small pieces (about 3/4 cup)
  • flaky sea salt
  • fresh basil leaves
  • Parmigiano Reggiano, to taste


Make the Dough

  1. In a large bowl, whisk together the flour, sugar, yeast, and salt. Add the water followed by the oil, and use a spatula to combine. Stir vigorously and thoroughly — the mixture will feel more like a wet (but smooth) batter. As the dough rises, it will thicken.
  2. Cover the bowl with a bowl cover or lid and place in a warm spot to rise for 2 to 3 hours or until roughly doubled in volume.
  3. Turn the dough out onto a lightly floured (using rice flour or other gluten-free flour) work surface. Divide into two equal portions (roughly 271 grams each if you care to measure). Gently ball up each portion using rice flour (or other gluten-free flour) as needed — it will be sticky. At this point, you can transfer the portions to a container topped with an airtight lid and place in the fridge for up to 1 week. Otherwise, proceed with the recipe.

Make the Pizza

  1. Place a Baking Steel or pizza stone in the top third of your oven and preheat your oven to its hottest setting — for me, this is 550ºF convection roast. If time permits, allow the Steel to preheat for 1 hour. 
  2. On a lightly floured work surface (using rice flour or other gluten-free flour), gently roll out the dough into roughly an 11- or 12-inch round — as you approach 12 inches, the dough will begin to get fragile so handle it delicately. (Note: Do not worry about holes or tears, all of which can be easily patched once the dough is on the parchment paper and peel.)
  3. Place a sheet of parchment paper onto a pizza peel. Pour 1 teaspoon of olive oil into the center and rub with your hand to spread. Gently transfer the dough to the prepared peel and, if the dough is not yet 12 inches in diameter, spread it with your hands until it gets there. (Note: If the dough tears during the transfer, just push on and press the dough back together.) Pinch the outer edge of the dough firmly with your fingers so that it’s very thin. 
  4. Shimmy the dough, parchment paper and all, onto the preheated Steel and cook for 2 minutes. Remove the dough, parchment paper and all, and transfer to a cutting board or other work surface. 
  5. Spread the tomato sauce over the dough all the way to the edges. Scatter the cheese evenly over the top. Drizzle lightly with olive oil. Season with a pinch of salt. Shimmy the topped parbaked round, parchment paper and all, onto the Steel and cook for 4 – 5 minutes or until the pizza is cooked to your liking. 
  6. Transfer the pizza to a cutting board. Scatter basil to taste over the top. Shave Parmigiano Reggiano over the top if you wish. Cut and serve.
  • Prep Time: 3 hours
  • Cook Time: 7 minutes
  • Category: Pizza
  • Method: Oven
  • Cuisine: American, Italian

Keywords: gluten-free flour, olive oil, salt